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Caulifower & Red Lentil Curry by The Flexitarian

Caulifower & Red Lentil Curry [vegan]

This mild cauliflower & red lentil curry makes a quick and easy dinner that the whole family can enjoy.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Vegan Recipes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Curries
Cuisine Indian
Servings 4 people
Calories 459 kcal


  • saucepan


  • olive oil
  • 1 medium onion
  • 3 garlic cloves crushed
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp tamarind paste
  • 1/4 tsp chilli powder
  • 1 Tbsp freshly grated ginger
  • 600 g cauliflower florets
  • 400 g can chopped tomatoes
  • 175 g split red lentils
  • 450 ml vegetable stock
  • 400 ml can coconut milk
  • lemon juice


  • rice
  • fresh coriander
  • chillies


  • Heat some olive oil in a large saucepan. Add chopped onion and crushed garlic. Fry gently until soft.
  • Add turmeric, cumin, coriander, tamarind paste, grated ginger and chilli powder. Fry gently together for a couple of minutes.
  • Cut the bigger cauliflower florets into halves or quarters. Add cauliflower florets to the pan. Add chopped tomatoes, red lentils and vegetable stock. Cook half-covered for 15-20 minutes until cauliflower and lentils are cooked. The cauliflower should still have a bite. Add coconut milk and carry on cooking uncovered for 10 mins. Season to taste with lemon juice and salt if needed.
  • Serve with rice. freshly chopped coriander and chillies.


Calories: 459kcalCarbohydrates: 48gProtein: 18gFat: 25gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 660mgPotassium: 1376mgFiber: 20gSugar: 12gVitamin A: 418IUVitamin C: 87mgCalcium: 120mgIron: 7mg
Keyword Cauliflower, curry, red lentil
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